Schnitzel with carrot vegetables and potatoes

Name: Schnitzel with carrot vegetables and potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 500 g Carrots; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 1/4 l low-fat milk (1,5 %); 2 TEASPOONS Instant vegetable stock; 1/2 bunch Parsley; 1 TABLESPOON Oil; 4 Pork cutlet (approx. 125 g each); 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
500 g Carrots
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
1/4 l low-fat milk (1,5 %)
2 TEASPOONS Instant vegetable stock
1/2 bunch Parsley
1 TABLESPOON Oil
4 Pork cutlet (approx. 125 g each)
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and carrots. Cut carrots into slices, halve potatoes. Cook vegetables in 1/2 litre boiling salted water for 15-20 minutes. Drain vegetables, collect 1/4 litre of liquid.
2
Melt the fat in a pot and sauté the flour in it. Deglaze with vegetable water and milk while stirring, stir in broth. Simmer for about 5 minutes. Wash parsley, dab dry and chop finely except for a little bit for garnishing.
3
Add the potatoes, carrots and chopped parsley to the sauce and warm it up. Heat the oil in a coated pan. Fry the escalopes in it from both sides for about 5 minutes. Season with salt and pepper.
4
Season vegetables with salt and pepper. Arrange cutlets with vegetables on plates and garnish with parsley.